吴 迪
讲师
个人简介
2022年8月-至今，大连工业大学食品学院/国家海洋食品工程技术研究中心，讲师；
2016年9月-2022年7月，大连工业大学，食品学院，工学博士，导师：杜明教授；
2012年9月-2016年7月，东北农业大学，食品学院，工学学士。
研究方向
水产蛋白资源开发与利用，生物活性肽聚集行为及构效关系研究。
主要成果
以第一作者发表SCI论文5篇，一区Top期刊3篇。
发表论文
1. Wu, Di; Tu, Maolin; Wang, Zhenyu; Wu, Chao; Yu, Cuiping; Battino, Maurizio; El-Seedi, Hesham; Du, Ming.* Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity,Biotechnology Advances, 2020, 40: 1-14.
2. Wu, Di; Wu, Chao; Wang, Zhenyu; Fan, Fengjiao; Chen, Hui; Ma, Wuchao; Du, Ming.* Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri),Food Hydrocolloids, 2019, 94: 537-545.
3. Wu, Di; Wu, Chao; Ma, Wuchao; Wang, Zhenyu; Yu, Cuiping; Du, Ming.* Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri),Food Hydrocolloids, 2019, 89: 707-714
4. Wu, Di; Wu, Chao; Chen, Hui; Wang, Zhenyu; Yu, Cuiping; Du, Ming.* Effect of ball mill treatment on the physicochemical properties and digestibility of protein extracts generated from scallops (Chlamys farreri),International Journal of Molecular Sciences, 2018, 19(2): 531-531.
5. Wu, Di; Wu, Chao; Tu, Maolin; Yu, Cuiping; Du, Ming.* Identification and analysis of bioactive peptides from scallops (Chlamys farreri) protein by simulated gastrointestinal digestion,Journal of Food Processing and Preservation, 2018, 42(9): 1-10.
